It’s been raining for days. I hope the rain washes away the corona virus. I felt like baking today so here’s the result…. White Coconut Cupcakes for Easter. I needed something festive to take away the anxiety we all feel. We won’t be gathering with other family members, just whoever is in the house now.
I feel like a white cake will be perfect for Easter. To me the color white symbolize love, peace, purity, forgiveness, cleansing, rebirth and renewal. Christians all over the world celebrate Easter Sunday as the day to remember the resurrection of Jesus Christ.
Coconut milk and extract flavor the cake batter. Of course the frosting is white with cream cheese and sweetened coconut flakes. To keep the Easter theme, I can’t resist to top it with Cadbury mini chocolate eggs in pastel colors.
Making the cupcake can’t be any easier. It’s just a matter of mixing the wet ingredients first, then sift the dry ingredients into the mixture. What’s in the sweet and creamy icing? Well, we’ve got butter, cream cheese, and vanilla extract whipped together until thick. These cupcakes bake in only 20 minutes.
This will be so much fun to make with the kids or adults. The best part is frosting and decorating the cake together. Why not make it a fun family activity?
Just a few tips…. let the eggs, butter and cream cheese come to room temperature before using. If you can resist, wait until the cupcakes are completely cooled before icing it. After frosting the cake, let it chill to let the icing set.
I hope you try making these White Coconut Cupcakes because it’s the perfect dessert for Easter. I had so much fun making it and I’m sure you will too. If you are looking for other Easter recipes try my ham recipe here and Deviled Eggs recipe here.
Preheat the oven to to 350ºF. Line a 12-muffin baking sheet with paper liners. Place coconut flakes in a shallow bowl.
Beat 1/2 cup softened butter and 1 cup granulated sugar together in a bowl until creamy. Gradually add eggs, beating well after each addition. Stir in coconut extract and coconut milk. Batter will curdle a little bit, but don't worry it won't affect the final texture of the cupcakes. Sift in the flour, salt, and baking powder together. Mix it together, making sure to scrape the sides.
Use an ice cream scoop to spoon the batter into each cupcake paper liner.
Bake the cupcakes in the preheated oven in the middle rack for about 20-25 minutes. Check with a toothpick dipped in the center of the cupcake for doneness. The toothpick should come out clean or with a few dry crumbs. When done, transfer baking tray to a wire rack and cool for 5 minutes. Then take out cupcakes and let it cool completely on the wire rack.
Meanwhile, make the frosting. Beat the softened 1/4 cup butter in a bowl until fluffy. Add in cream cheese and vanilla and beat together. Stir in 1 cup powdered sugar and beat together until thick.
When cupcakes are completely cooled, spread cream cheese frosting on top of each cupcake and gently dip it in the coconut flakes, making sure the top is completely covered. Top each cupcake with 2 Cadbury mini chocolate eggs. Refrigerate before serving to let the cream cheese frosting set.